How To Pickle Red Onions
- Prep Time: 15 minutes
- Cool Time: 1 hour
- Cook Time: 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 16-oz Jar 1x
- Category: Condiment
- Method: Stovetop
Ingredients
Scale
1/2 cup distilled white vinegar or white wine vinegar
1/2 cup filtered water
1 tsp pink salt or sea salt
1 small red onion, very thinly sliced
Optional: 1-3 tsp coconut sugar or honey
Instructions
- Wash your hands and clean the mason jar with hot water and soap as well as the knife you are going to use to cut the onion.
- Over medium heat in a small pot, heat the vinegar, water, and salt (and coconut sugar/honey if using). Heat until the salt and sugar dissolves, then remove from the heat and set aside.
- While the vinegar mixture is heating, slice the red onion very thin. The thinner it is, the quicker it’s ready. For super thin slices, it’ll be ready in 30-60 minutes, but for thick slices, it can take a few hours or longer depending on how thick it is.
- Transfer the onion to a 16-oz mason jar, pressing it down. Then pour the vinegar mixture over top. It should completely cover the onion.
- Let it cool at room temperature for an hour. If sliced thin, the onions should be sufficiently pickled and ready to use immediately if desired.
- Transfer to the refrigerator for storage. Consume within a 1-2 weeks.
Find it online: https://homecookedliving.com/how-to-make-pickled-red-onions/
